Alsatian Rhubarb Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg rhubarb
- 200 g suar
For the dough:
- 500 g wheat flour type 550
- 50 g butter
- 75 grams sugar
- 0.75 ¾ teaspoon, leveled salt
- 1 packet baking powder
- 250 ml cream
For the cream:
- 6 egg yolks
- 2 egg whites
- 400 ml cream
- 200 g suar
- 2 packs vanilla sugar
For the meringue: (meringue)
- 4 egg whites
- 240 g powdered suar
Print Recipe
Pin Recipe Instructions
- For a round tart pan with a diameter of 33 cm:
- Wash the rhubarb the night before, peel, cut into pieces, sprinkle with sugar and leave to stand overnight.
- On the baking day, knead a shortcrust pastry from the dough ingredients and wrap it in cling film in the refrigerator for 1 hour.
- Preheat the oven to 200 ° C. Pour off the drawn water from the rhubarb.
- Grease the tart pan, roll out the dough and place in the pan, pressing up one edge. Prick the bottom several times with a fork and spread the rhubarb on top.
- Mix an egg cream from the cream ingredients. Place on the rhubarb and bake the tart for about 30 minutes.
- In the meantime, beat the egg whites for the meringue until stiff, only then gradually add the sifted powdered sugar and continue beating until the mixture has a creamy sheen.
- Lower the baking temperature to 130 ° C, spread the meringue on the tart and let it dry in the oven at 130 ° C for about 1 hour until it is slightly browned on the surface.
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